Layered Asparagus Gelatin Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,758 cal. | (179 %) | ||
| Protein | 121 g | (123 %) | ||
| Fat | 345 g | (297 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 6.2 μg | (31 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 331 μg | (110 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 55 μg | (122 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,889 mg | (47 %) | ||
| Calcium | 1,344 mg | (134 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 210.9 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 917 mg | |||
| Complete sugar | 48 g |
Ingredients
- Ingredients
- 100 grams green Asparagus
- salt
- 25 grams fresh Fresh herbs (such as parsley, chervil and chives)
- 10 leaves white gelatin
- 700 grams cream cheese
- 350 grams Yogurt (0.1% fat)
- 350 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 tsp organic Lemon peel
- 1 tsp ground paprika
- white peppers
Preparation steps
Rinse and trim asparagus and peel ends. Blanch asparagus in salted water until soft, about 8 minutes. Rinse asparagus with cold water and drain.
Line a loaf pan with plastic wrap.
Rinse herbs, shake dry, strip leaves from stems and chop finely.
For the first salad layer, soak 3 sheets gelatin in cold water about 10 minutes. Mix 200 g (approximately 7 ounces) cream cheese with 100 g (approximately 3 1/2 ounces) yogurt. Add chopped herbs and lemon zest and season with salt and pepper.
Squeeze gelatine and heat (do not boil) with 100 ml (approximately 1/2 cup) cream in a small pot. Remove from heat. stir 2-3 tablespoons cream cheese into cream mixture, then stir cream mixture into cream cheese mixture. Pour mixture into prepared pan and refrigerate about 15 minutes.
For the middle salad layer, soak 3 sheets gelatin in cold water for about 15 minutes.
Mix 200 g (approximately 7 ounces) cream cheese, 100g (approximately 3 1/2 ounces) yogurt and paprika and season with salt and pepper. Squeeze gelatine and heat in 100 ml (approximately 1/2 cup) cream. Stir 2-3 tablespoons cream cheese mixture into cream mixture, then quickly stir cream mixture into cream cheese mixture. Pour mixture into mold over first layer and refrigerate 15-30 minutes.
For the third salad layer, soak remaining 4 sheets gelatin.
Mix remaining cream cheese with remaining yogurt and season with salt and white pepper.
Squeeze gelatin and heat in remaining cream. Stir 2-3 tablespoons cream cheese miture into cream mixture, then stir cream mixture into cream cheese mixture.
Pour about 1/3 of the cream mixture into pan. Set asparagus into pan and top with remaining cream mixture. Smooth top if necessary and refrigerate 2-3 hours until set.
When completely set, use plastic wrap to lift gelatin salad from pan. Cut gelatin salad into slices.
Serve gelatin salad slices with green salad and whole-wheat bread.
